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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Ingredients:
6 ounces cream cheese, softened |
1 cup (2 sticks) unsalted butter, softened |
2 1/2 cups unbleached all-purpose flour |
1 cup (2 sticks) unsalted butter, softened |
2 cups sugar |
8 large egg yolks |
3/4 cup strong steeped orange pekoe tea, cooled |
1 teaspoon grated lemon zest |
1 tablespoon fresh lemon juice |
2 tablespoons unbleached all-purpose flour |
1 1/2 teaspoons cornmeal |
1/2 teaspoon salt |
Directions:
1. Preheat the oven to 350 degrees F.
2. For the crust: In a medium bowl, with an electric mixer, beat the cream cheese and butter until well combined. Add the flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
3. For the filling: In a medium bowl, with an electric mixer, beat the butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the flour, cornmeal, and salt and mix well.
4. Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
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